On September 29, 2024, the USC U.S.-China Institute hosted a workshop at the Huntington’s Chinese garden, offering K-12 educators hands-on insights into using the garden as a teaching tool. With expert presentations, a guided tour, and new resources, the event explored how Chinese gardens' rich history and cultural significance can be integrated into classrooms. Interested in learning more? Click below for details on the workshop and upcoming programs for educators.
The Future of Chinese Cuisine in the U.S.
This program will look at the changing face of Chinese food in China, as well as in places like Vancouver, Flushing, and the San Gabriel Valley in Southern California.
Where
Why is it so difficult to find great Chinese food in America? The question is especially vexing when one looks at the culinary renaissance taking place in China itself. Is the problem visa difficulties for Chinese chefs, as Nina and Tim Zagat recently argued? Is it the ingredients? Or is the issue (as Nicole Mones has claimed) more fundamental: a disconnect between what talented Chinese chefs can cook and what Americans, raised on chop suey and sweet and sour pork, actually expect?
Or, is there great Chinese food already here, just waiting to be discovered and celebrated?
We'll also discuss some of the bright spots and local trends in the Bay Area Chinese restaurant scene.
This program includes a catered reception, a 90-minute panel discussion, and post-event book signing.
Please RSVP by January 17, 2008 Register online or call 650-344-3663
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